Give your soup a spicy kick with this flavoursome chorizo, kale and barley recipe.
Ingredients
- 1 chorizo, finely chopped
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 1 zucchini, finely chopped
- 2 garlic cloves, crushed
- 400g can Coles Brand diced tomatoes
- 4 cups (1L) vegetable stock
- 1/3 cup (65g) pearl barley
- 400g can brown lentils, rinsed, drained
- 1 bunch kale, stems trimmed, finely shredded
- 1/2 cup firmly packed basil leaves
- 1/4 cup (25g) walnut halves, toasted
- 1/4 cup (20g) finely grated parmesan
- 1/3 cup (80ml) olive oil
Method
- Step 1Heat a large saucepan over medium heat. Add the chorizo. Cook, stirring, for 2-3 mins or until lightly browned. Use a slotted spoon to transfer to a bowl.
- Step 2Add the onion, carrot, celery, zucchini and half the garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan with the tomato, stock and barley. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 mins or until barley is tender and soup thickens slightly. Add the lentils and half the kale and stir to combine.
- Step 3Meanwhile, place the basil, walnuts, parmesan and remaining garlic and kale in a food processor. Process until finely chopped. With the motor running, add the oil in a thin steady stream until incorporated. Season.
- Step 4Divide the soup among serving bowls. Serve with the walnut pesto.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1900 kj
Energy
30g
Fat Total
6g
Saturated Fat
10g
Fibre
18g
Protein
25g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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